It's been a while but we're back with a new recipe video! 😀 We promised to share our vegan mayonnaise recipe about a year ago. We hope you'll enjoy this recipe ✿ This homemade mayonnaise recipe that is low in fat, eggless, cholesterol-free, soy-free and nut-free. It tastes surprisingly like real mayo and perhaps even better. ✿ PRINTABLE RECIPE ▶ veganlovlie.com/mayonnaise-recipe-lowfat-soyfree-vegan 💚💚 Love you all, T&K
Seems like a lot of work, but the saving grace is that it can sit in the fridge for a couple of weeks thx to the lemon juice, so that makes it worth the effort. I have a question, why get rid of the been pulp? Have you tried making the mayonnaise leaving it in? Please let me know. Also, if it's a little runny, rather than adding more water or lemon, how about adding some gelatin to it? Have you tried doing that? I'd like to know if you had tried these 2 things to save me from trying if they didn't work out well. Thank you for sharing!
It’s fun. Cooking is an art. I started when I was 35 but now I do it often and love it. My mom spoiled me for 35 years or maybe she wanted to have all the fun for herself hahah
You are honestly a hero sent from above!!! I'm allergic to eggs and soy and every vegan or eggless mayo recipe calls for soy milk and if it's not that, it's made out of just potatoes and lemon juice or something weird like that. I've watched this video several times just mesmerized at the skill and ingredients and how it all comes together, and even showed my husband who thought it was awesome and shared with some egg allergy groups. I haven't tried it yet but will be soon, and I'm just so thankful something like this exists, and I have no doubts it'll work out. Thank you so much for your expertise and creativity with this recipe!!
Your methodical approach always reminds me that I rush when I cook. I made two things this evening, and rushed both, and didn't like how they turned out. I think you have tremendous patience, and this translates into successful recipes and successful results. I will keep trying to emulate your style and enjoy the moment when I cook.
I'm on my third week of being vegan, the results have been fantastic the arthritis pain are gone. Jogged one mile already. Can't wait to try this recipe. Thank you for sharing ♻️🥑🥥🍍👍😊
Ah, it's always cool to hear about other people's arthritis pain being gone through a change in diet. I've been completely whole-food, plant-based for two years now and I'm still amazed at the results. I suffered with rheumatoid arthritis for twenty years until I stumbled upon documentaries like "Forks Over Knives," "Plant Nation," and "Fat, Sick and Nearly Dead." Congratulations, I'm so very happy for you!
Made it today after seeing the recipe yesterday. It is absolutely the best thing that happened in my vegan kitchen since wheat gluten sausage. Thank you!
The verdict is Yum Yum Yummy! I messed up the first batch so I did it again. The black salt really does make a difference. It does have an eggy taste to it. It was the perfect addition to finish it off. There is no beany taste. I sat it in the fridge to see how it does overnight, which I think it will be fine. Thank you very much as I am allergic to almost everything nowadays! This will be one of my favorite channels.
Update... I tried this out and it was absolutely amazing!!!!!!! Thank you both for your hard work to create this recipie! It is better than the store bought Mayo I tried a couple of times! Its well worth the effort and I was incredibly surprised by the colour and texture! Even my meat eating father was impressed with Your recipie! Mwaw!!! Stay fabulous :)
I noticed how you soak the remaining pulp in a half cup of water to drain every drop of it. Like they say: waste not. This reminded me of saving all the peels for a week to make a vegetable broth in the end. I hope you will someday make a video about using what people think as leftovers: pulp after milk for macaroons (if nuts) or meatless patties (if bean), bean water for aquafaba, peels of veggies for broth, peels of fruit for juice etc.
I'm not vegan (or even vegetarian), but I really admire the work you all do. I love your videos and plan to try some of the recipes this summer when I have a little more free time!
You sound like you want to go veg way. Best way to do it is start cooking alternatives slowly and replace with things that taste good. You will never look back after you come up with few good Recipes
They never said they want to go vegan. I'm not intending to go vegan either, however I love to do vegan dishes here and there too because I just find it very interesting how we can also replicate a lot of stuff with just plants. Our diet has very little to do with morality.
This is really a brilliant recipe. There's never been a better time to make everything homemade and save money. Love your channel! Stay strong and healthy!
Yess in Indian cooking also we can add all leftover of vegan milks in any kind of stuffings or flat breads or roti or paranthha dough while kneading,🤗🙏👍
I like the mayonnaise recipe but what beans did you use I are they butter beans it looks fantastic and your presentation is lovely I love it I have tried a few recipes very good bravo thanks
Delicious! I've tried it today and the taste is even better than the real thing! Congratulations! Thank you for sharing this amazing recipe! A big hug from Brazil! Xx
This is an extremely wonderful idea. Not only is this mayo low fat, it is most likely higher in protein while less likely to clog the arteries. BTW, if anyone has a dehydrator, rather than putting the pulp in the trash or composting it, it could be added to a raw cracker recipe so theres zero waste.
This is actually real vegan mayo ! I didnt have the indian black salt so i added more salt and lemon juice and garlic powder, the taste is a bit different but the texture is 100% like the mayo we know ! Its guilt free MAYO FINALLY , thank you for sharing this video
Well I tried this today and it turned out amazing. It was time consuming though. The kala namak or black salt made a huge difference. You can buy it at the Indian store
I made this Today and I habe to say WOW! I omitted the Oil and it still came out thick and amazing, I was suprised the bean Liquid had no bean taste at all, it tasted almost lemonady and the kala namak salt really makes it taste like egg. I felt like I was having Mayonnaise
Namasté! I'm not a vegan or even vegetarian by any measure, nor do I have any clear food-allergy, but I love cooking and experimenting with raw ingredients. You have my absolute respect as well as subscription. I don't use social media either, but I'll certainly send a message when I try this technique.
I love how you use white beans here. I've been using them to make vegan cheese lately, but I had no idea that you could use the "milk" from them. I'm going to try this and reuse the pulp left over to make a thick, protein-filled spread. :) I've been trying to go oil-free, but I've found it difficult to get the right consistency with vegan mayos that way. This at least looks like it uses a LOT less oil. Also, I've found that avocado oil is pretty good and light as an option.
I just love your recipes, they are often much different to what everyone else is doing. You are super inspiring! Thank you so much and keep up the awesome work.
Wow thanks to you I'll learn a lot of recipes This helps me to feed my child with milk, egg in short dairy and peanut allergies yes you heard me right she had all this kind of allergies so I have to learn more vegan food for her..so thanks a lot for your easy to follow recipes
I made this yesterday and it is EXCELLENT! It truly does taste like real mayonnaise.....! (that's coming from a very picky person....especially with my mayo!) I've tried many recipes for vegan mayo and was not happy with them, nor the store-bought....ugh. The only changes I would make to this recipe would simply be for personal preference....but wow, the recipe is IMPRESSIVE! Thank you so much for sharing your skills and knowledge. I am amazed!
I made this quite some time ago and it was really good. Next time I do it I will use the bean pulp when I make bread. Love to have guilt free mayo! Thank you!
This video has given me so many ideas for other things that aren't mayo. Thank you! I don't know why I haven't thought of using other beans besides soy.
Hey there, friend! Love the recipe, but no time for stirring? There's a solution! You will need a big pot, and a small pot. You pour water in the big pot, and place the small pot (with the bean mixture) inside of the big pot. Turn the heat on medium and stir every 5 or 10 minutes - if there's water inside to act as a medium, nothing will burn! But be sure to put a saucer on bottom of the big pot, or something else for the small pot to stand on.
I don’t extract the milk all at once, I do it like two or three times to get maximum saturation of the food I’m draining and it’s easier on my hands. Just fyi
Thank you for the tip. 🙂 When I have a larger amount that this (like if I'm making a litre of milk or something), I usually pass the mixture through a sieve first, then use the cloth to strain the finer bits.
@@Veganlovlie I was thinking that it also might be easier on your hands if you were to use a food mill to extract the 'milk' (and perhaps cheesecloth to extract anything left after this)?
I am a lacto vegetarian since 1994. I only eat cheese. I do not drink milk since my 11 year old son said it was cow pi. I do not eat mayonnaise since it is raw egg but I will definitely try this one. It looks delicious.
I've had store bought vegan mayos and only one was good. Making one is a challenge and if you're not feeling store bought I can see this being one to try. Overall what an incredible recipe.
I just tried your recipe, and it turned out amazing. Making another batch tomorrow...thank you for sharing this healthy yummy recipe. Greeting from 🇹🇭 🧚🏻♀️
well, continue with the chickpeas on the fire moving it and slowly slowly them everything become ok no separation anymore and I did it with olive oil, garlin, lemon, paprika and is lovely, thank you so much, I m looking forward to show as ow to do cheeses with out nuts, as I m also allergic to nuts
I know the Asians use red beans to make a paste and sweeten the filling of MochiI and Bread buns, bany things actually... but i can tell you one thing... Ive seen MAAAAANNNY vids on alternative Mayonnaise’s including Aquafaba, but this is the first ive seen made w beans !! Idk where you got the idea for, it but im glad you shared with us. I think this could be vastly versatile for many recipes... 👍😊✌️
My dear, u r a vegan genius.Just saw the price of mayo in supermart n quite reluctant to pay that price I'll pay the price of some hands-on work to get my own mayo in my own kitchen.Thanks for cracking yr brain for us.Much appreciation😘
I actually hate mayonnaise but I made yours and it tastes so much lighter and better than the real thing. It definitely converted me and I enjoyed it with my homemade veggie burgers. Yum! ❤
Your recipes are excellent. The way you explain is great is very simple so we feel like doing it, immediately! thanks so much, and bring us more recipes!!!
I just made it, I used flax seed and only sea salt. It is beyond delicious!!! I want to eat it with a spoon :) Thank you for the excellent recipe and video.
I have had trouble getting this thick....it remains very runny. But I think I see the problem. Your written recipe calls for 1.25 c water blended with beans and then say you can add another .25 cup to extract more bean pulp milk. The video calls for only 1 c water .... going to try this with only one cup water total. The flavor is worth the effort to try to get it right.
Thank you for the recipe it came out really good but I added a little bit of garlic to have more taste I wanted to insert a picture but for some reason I wasn’t able to
Maybe try just a tiny bit of vinegar since it would a little tartness - just a little bit, taste and see if you want to add a little more. I swap these 'by flavor' and not by amounts when I need to, since vinegar is stronger. If you try it, post results!
As soon as I saw it thickening in the pot this was my first thought too! I bet it makes an excellent custard if the bean flavour doesn't come through too much
Kitty Cat I make my own cashew milk and culture it, it's better than dairy,but the recipe in this video would allow those who can't have nuts to have Mayo and pastry cream. I guess we would have to experiment to get the sugar, vanilla etc right to use in desserts,it would be perfect, if like you said,it isn't beany. It would be great for events so anyone can eat it.
I did have this thought when I was making it into mayonnaise. This would work if the proportions are right, something I'm still experimenting on. And also how it holds when refrigerated. The beany taste doesn't come through at all when cooked with the lemon peel. You would never know there was any bean in there. It actually has a nice fragrance.
Great result, I definitely want to try it! Is there a way to substitute the lemon skin in the recipe and still work? Where I live it isn't allowed for us to consume it, as it is contaminated with a lot of pesticides. Thank you so much and keep up the good work!
Hi Teenuja, I tried to scroll through many, many comments to see if someone asked this already and I didn't see anything on my question. My question is, can you do anything with the remaining pulp? I hate waste of any kind and I look to use by products so that I don't waste anything. Do you used the bean pulp for anything after squeezing the milk from it? What are some ideas? Thanks - A big fan of your channel.
Thanks for a great recipe. I was tired of seeing hundreds of cashew based mayo recipes or vegan recipes that use aquafaba. Your recipe is a breath of fresh air. Will make tomorrow after I make some more tofu and tempeh.
Hello. Thanks for the video. I tried using coconut milk, versus any beans and it won't work. i tried all the directions, but it stayed totally liquid. Any suggestions please?
Hello, Teenuja and Kevin! Hope Springtime has reached Montreal, or at least the first subtle signs of it! This mayonnaise recipe comes just in time for the seasonal holidays, and all the mayo-based recipes common in the warmer time of the year. : ) P.S. Love your shirt; handkerchief prints haven't really caught on here yet : (
Great recipe! I eat eggs but I happen to be out of mayonnaise and found this channel. This saves me a trip to the store because I already have the ingredients at home. This is healthier that store bought. Also, making homemade mayo out of raw eggs isn't safe. Homemade vegan mayo is the way to go.
Made this and loved the taste! So good, thank you. I think it tastes better than normal mayonnaise. Mine is just a bit watery although I cooked for quite a while. Perhaps it is because I soaked it for almost 2 days?
It's been a while but we're back with a new recipe video! 😀 We promised to share our vegan mayonnaise recipe about a year ago. We hope you'll enjoy this recipe ✿ This homemade mayonnaise recipe that is low in fat, eggless, cholesterol-free, soy-free and nut-free. It tastes surprisingly like real mayo and perhaps even better. ✿ PRINTABLE RECIPE ▶ veganlovlie.com/mayonnaise-recipe-lowfat-soyfree-vegan
💚💚 Love you all, T&K
Seems like a lot of work, but the saving grace is that it can sit in the fridge for a couple of weeks thx to the lemon juice, so that makes it worth the effort. I have a question, why get rid of the been pulp? Have you tried making the mayonnaise leaving it in? Please let me know. Also, if it's a little runny, rather than adding more water or lemon, how about adding some gelatin to it? Have you tried doing that? I'd like to know if you had tried these 2 things to save me from trying if they didn't work out well. Thank you for sharing!
@@OMGaNEWBIE Why gelatine? 🙄 Than it is not vegan any more.
If your mayonnaise is too runny use less water the next time.
Any ideas on the calories? I would love to know.
Thank you so much!!!
Anni Ngl If anybody want to try gelatin, AGAR AGAR can be use, that is totally vegan
I have so much respect for people who create their own recipes! This is truly innovative, congratulations!
It’s fun. Cooking is an art. I started when I was 35 but now I do it often and love it. My mom spoiled me for 35 years or maybe she wanted to have all the fun for herself hahah
Love it! Added dry yellow mustard, a dash of onion powder, some vinegar, avocado oil. Amazing taste. Omg thanks
You are honestly a hero sent from above!!! I'm allergic to eggs and soy and every vegan or eggless mayo recipe calls for soy milk and if it's not that, it's made out of just potatoes and lemon juice or something weird like that. I've watched this video several times just mesmerized at the skill and ingredients and how it all comes together, and even showed my husband who thought it was awesome and shared with some egg allergy groups. I haven't tried it yet but will be soon, and I'm just so thankful something like this exists, and I have no doubts it'll work out. Thank you so much for your expertise and creativity with this recipe!!
Your methodical approach always reminds me that I rush when I cook. I made two things this evening, and rushed both, and didn't like how they turned out. I think you have tremendous patience, and this translates into successful recipes and successful results. I will keep trying to emulate your style and enjoy the moment when I cook.
And I often multitask too much, where I miss things. :)
I'm on my third week of being vegan, the results have been fantastic the arthritis pain are gone. Jogged one mile already. Can't wait to try this recipe. Thank you for sharing ♻️🥑🥥🍍👍😊
Ah, it's always cool to hear about other people's arthritis pain being gone through a change in diet. I've been completely whole-food, plant-based for two years now and I'm still amazed at the results. I suffered with rheumatoid arthritis for twenty years until I stumbled upon documentaries like "Forks Over Knives," "Plant Nation," and "Fat, Sick and Nearly Dead." Congratulations, I'm so very happy for you!
Libertarian Brito Bravo!
Great Your arthritis pain is gone.
Wow. Congratulations. Good for you.👏👏
Good for you.. great for you 🌻🌻
Made it today after seeing the recipe yesterday. It is absolutely the best thing that happened in my vegan kitchen since wheat gluten sausage. Thank you!
WHOA WOW!!! I totally want to give this a go.
Read a comment of mine below, on how NOT to stir it all the time, but every 5 or 10 minutes.
Apollo, commercially milled wheat is not vegan. It's even almost impossible to remove all insects and insect eggs from home milled wheat.
@ravvraj You've given me such a laugh! I love a clever insult, hahaha.
do you have to keep it for 2 weeks in the fridge before using it?
The verdict is Yum Yum Yummy! I messed up the first batch so I did it again. The black salt really does make a difference. It does have an eggy taste to it. It was the perfect addition to finish it off. There is no beany taste. I sat it in the fridge to see how it does overnight, which I think it will be fine. Thank you very much as I am allergic to almost everything nowadays! This will be one of my favorite channels.
I love it when people who have tried the recipe post comments. It motivates the rest of us to try harder. 👍👍
Update... I tried this out and it was absolutely amazing!!!!!!! Thank you both for your hard work to create this recipie! It is better than the store bought Mayo I tried a couple of times! Its well worth the effort and I was incredibly surprised by the colour and texture! Even my meat eating father was impressed with Your recipie! Mwaw!!! Stay fabulous :)
I noticed how you soak the remaining pulp in a half cup of water to drain every drop of it. Like they say: waste not. This reminded me of saving all the peels for a week to make a vegetable broth in the end. I hope you will someday make a video about using what people think as leftovers: pulp after milk for macaroons (if nuts) or meatless patties (if bean), bean water for aquafaba, peels of veggies for broth, peels of fruit for juice etc.
Thanks for these suggestions.
Never thought about fruit peels for juice 😲 that is awesome
Yes you are nuts :)
I'm not vegan (or even vegetarian), but I really admire the work you all do. I love your videos and plan to try some of the recipes this summer when I have a little more free time!
Hello eeli1, how are you? Have you started on your vegan journey?
You sound like you want to go veg way. Best way to do it is start cooking alternatives slowly and replace with things that taste good. You will never look back after you come up with few good Recipes
They never said they want to go vegan. I'm not intending to go vegan either, however I love to do vegan dishes here and there too because I just find it very interesting how we can also replicate a lot of stuff with just plants. Our diet has very little to do with morality.
That's so freaking smart! Am I the only one who thought about using it (before adding the lemon and stuff) as bechamel sauce?
I've made bechamel sauce with cannellini Beans before,it's delicious
Federica De what’s bechamel sauce for???Im from Germany 🤷♀️🤷♀️😲😲👍👍
@@rosisunny9302 Especially used for lasagne, cannelloni, etc
How do you tweak tit to make bechamel?
this sounds great too.
This is really a brilliant recipe. There's never been a better time to make everything homemade and save money. Love your channel! Stay strong and healthy!
You can use leftover beans to make DIY Bean Flour by Dehydrating it overnight.
I will try to use the pulp when I make bread :)
Yess in Indian cooking also we can add all leftover of vegan milks in any kind of stuffings or flat breads or roti or paranthha dough while kneading,🤗🙏👍
@@kaushalgogula2138 Lol.
did you dehydrate the pulp or the whole beans???
Absolute freaking GENIUS!!! I’m not Vegan but I’m going to try this just because it looks beautiful and delicious! Thank you!
My word, this is genius! From all vegan mayo recipes I've seen - this is the only one which makes me want to actually try. Thank you!
I like the mayonnaise recipe but what beans did you use I are they butter beans it looks fantastic and your presentation is lovely I love it I have tried a few recipes very good bravo thanks
Delicious! I've tried it today and the taste is even better than the real thing! Congratulations! Thank you for sharing this amazing recipe! A big hug from Brazil! Xx
This is an extremely wonderful idea. Not only is this mayo low fat, it is most likely higher in protein while less likely to clog the arteries. BTW, if anyone has a dehydrator, rather than putting the pulp in the trash or composting it, it could be added to a raw cracker recipe so theres zero waste.
This is actually real vegan mayo ! I didnt have the indian black salt so i added more salt and lemon juice and garlic powder, the taste is a bit different but the texture is 100% like the mayo we know ! Its guilt free MAYO FINALLY , thank you for sharing this video
Well I tried this today and it turned out amazing. It was time consuming though. The kala namak or black salt made a huge difference. You can buy it at the Indian store
This stuff is AMAZING. It takes a while to make, but don't let that deter you. It tastes more like real mayo than any substitute I've tried to date.
Just made it. What a great recipe, thank you! I didn't have black salt, and even without it it tastes very similar to mayonnaise.
I made this Today and I habe to say WOW! I omitted the Oil and it still came out thick and amazing, I was suprised the bean Liquid had no bean taste at all, it tasted almost lemonady and the kala namak salt really makes it taste like egg. I felt like I was having Mayonnaise
Namasté!
I'm not a vegan or even vegetarian by any measure, nor do I have any clear food-allergy, but I love cooking and experimenting with raw ingredients. You have my absolute respect as well as subscription.
I don't use social media either, but I'll certainly send a message when I try this technique.
I love how you use white beans here. I've been using them to make vegan cheese lately, but I had no idea that you could use the "milk" from them. I'm going to try this and reuse the pulp left over to make a thick, protein-filled spread. :) I've been trying to go oil-free, but I've found it difficult to get the right consistency with vegan mayos that way. This at least looks like it uses a LOT less oil. Also, I've found that avocado oil is pretty good and light as an option.
I just love your recipes, they are often much different to what everyone else is doing. You are super inspiring! Thank you so much and keep up the awesome work.
Wow thanks to you I'll learn a lot of recipes
This helps me to feed my child with milk, egg in short dairy and peanut allergies yes you heard me right she had all this kind of allergies so I have to learn more vegan food for her..so thanks a lot for your easy to follow recipes
I wonder if I can keep the pulp of the bean in. I’d prefer to keep the fiber if possible. Please, advise.
I made this yesterday and it is EXCELLENT!
It truly does taste like real mayonnaise.....! (that's coming from a very picky person....especially with my mayo!)
I've tried many recipes for vegan mayo and was not happy with them, nor the store-bought....ugh. The only changes I would make to this recipe would simply be for personal preference....but wow, the recipe is IMPRESSIVE!
Thank you so much for sharing your skills and knowledge. I am amazed!
This is excellent. You should try to make a sweet version of the custard.
Or nutella
E B Custard needs Eggs!
That is the best vegan mayo recipe that I’ve seen so far
I made this quite some time ago and it was really good. Next time I do it I will use the bean pulp when I make bread.
Love to have guilt free mayo! Thank you!
I added a little sugar to it and it tastes almost like store bought mayo... great recipe... thanks.. what could I use the left over bean pulp for?
Wow it came out beautiful...it looks like you've nailed the texture spot on! 💗🙏🌺
I´m constantly running out of vegenaise! Thank you for this!
I've made it and it tastes great, very similar to a non vegan homemade mayo
Thank you!
This video has given me so many ideas for other things that aren't mayo. Thank you! I don't know why I haven't thought of using other beans besides soy.
You and your husband are an amazing video creation/production team! Thank you for sharing your recipes with us!
WOW!! I have just made this recipe and it taste incredible!! Thank you!!
do you have to keep it for 2 weeks in the fridge before using it?
@@mhartmaker You can keep it UP TO 2 weeks in a refrigerator - not: use it after keeping it for 2 weeks in the refrigerator.
Hey there, friend! Love the recipe, but no time for stirring? There's a solution! You will need a big pot, and a small pot. You pour water in the big pot, and place the small pot (with the bean mixture) inside of the big pot. Turn the heat on medium and stir every 5 or 10 minutes - if there's water inside to act as a medium, nothing will burn! But be sure to put a saucer on bottom of the big pot, or something else for the small pot to stand on.
A double-boiler set up, like they do for making fudge or melting butter; good idea.
I don’t extract the milk all at once, I do it like two or three times to get maximum saturation of the food I’m draining and it’s easier on my hands. Just fyi
Thank you for the tip. 🙂 When I have a larger amount that this (like if I'm making a litre of milk or something), I usually pass the mixture through a sieve first, then use the cloth to strain the finer bits.
@@Veganlovlie I was thinking that it also might be easier on your hands if you were to use a food mill to extract the 'milk' (and perhaps cheesecloth to extract anything left after this)?
I am a lacto vegetarian since 1994. I only eat cheese. I do not drink milk since my 11 year old son said it was cow pi. I do not eat mayonnaise since it is raw egg but I will definitely try this one. It looks delicious.
Uhmm, cheese is milk
I've had store bought vegan mayos and only one was good. Making one is a challenge and if you're not feeling store bought I can see this being one to try. Overall what an incredible recipe.
You can use your slow juicer to extract the juice from the ground beans!!! Easy !!!
I just tried your recipe, and it turned out amazing. Making another batch tomorrow...thank you for sharing this healthy yummy recipe. Greeting from 🇹🇭 🧚🏻♀️
well, continue with the chickpeas on the fire moving it and slowly slowly them everything become ok no separation anymore and I did it with olive oil, garlin, lemon, paprika and is lovely, thank you so much, I m looking forward to show as ow to do cheeses with out nuts, as I m also allergic to nuts
I know the Asians use red beans to make a paste and sweeten the filling of MochiI and Bread buns, bany things actually... but i can tell you one thing... Ive seen MAAAAANNNY vids on alternative Mayonnaise’s including Aquafaba, but this is the first ive seen made w beans !! Idk where you got the idea for, it but im glad you shared with us. I think this could be vastly versatile for many recipes... 👍😊✌️
My dear, u r a vegan genius.Just saw the price of mayo in supermart n quite reluctant to pay that price I'll pay the price of some hands-on work to get my own mayo in my own kitchen.Thanks for cracking yr brain for us.Much appreciation😘
An excellent recipe, easy and taste real. Thank you so much for sharing! 💕
I actually hate mayonnaise but I made yours and it tastes so much lighter and better than the real thing. It definitely converted me and I enjoyed it with my homemade veggie burgers. Yum! ❤
Yay your back!!!!!
Yay! We're so excited too! 😃
Hello from Norway! I just did (with mug beans) and it’s fantastic! Perfect in veggie wraps! 😋
I will be trying this over the weekend. Thank you for posting.
Your recipes are excellent. The way you explain is great is very simple so we feel like doing it, immediately! thanks so much, and bring us more recipes!!!
I just made it, I used flax seed and only sea salt. It is beyond delicious!!! I want to eat it with a spoon :) Thank you for the excellent recipe and video.
You used the flax instead of the oil? I was wandering what would de a good whole food alternative...!
This looks very good!! Can’t wait to give it a try!!
Sounds so very easy! This is a must try. Thank you for posting this! I loved the way you have captured everything :) And your way of explaining!! ♥️
Your videos make me so happy!
Moog dal is also good to make hummus and mayo
I have had trouble getting this thick....it remains very runny. But I think I see the problem. Your written recipe calls for 1.25 c water blended with beans and then say you can add another .25 cup to extract more bean pulp milk. The video calls for only 1 c water .... going to try this with only one cup water total. The flavor is worth the effort to try to get it right.
Thank you for the recipe it came out really good but I added a little bit of garlic to have more taste
I wanted to insert a picture but for some reason I wasn’t able to
OMG! I have missed your videos so much!
This looks awsome, I will try it. Keep going with your videos they are excellent!
So excited to see you back!
This looks amazing, so excited to try! Viet Nam unfortunately hasn't got that many lemons..would it work with limes as well?
Maybe try just a tiny bit of vinegar since it would a little tartness - just a little bit, taste and see if you want to add a little more. I swap these 'by flavor' and not by amounts when I need to, since vinegar is stronger. If you try it, post results!
It is really delicious. I added a tsp of mustard too and a bit of olive oil too. Great idea bravo to you!!
thank you so much for sharing! I've been looking for alternatives for weeks now. I will do this on weekend. :)
What an amazing recipe!! Thankyou very much!
Great alternative for those with allergies.What if we added sugar and vanilla instead of lemon and used it to fill pastries?
This could work. . . I would add less oil to create a more crème pâtissière texture. Let us know if you try it, please : )
As soon as I saw it thickening in the pot this was my first thought too! I bet it makes an excellent custard if the bean flavour doesn't come through too much
Kitty Cat I make my own cashew milk and culture it, it's better than dairy,but the recipe in this video would allow those who can't have nuts to have Mayo and pastry cream. I guess we would have to experiment to get the sugar, vanilla etc right to use in desserts,it would be perfect, if like you said,it isn't beany. It would be great for events so anyone can eat it.
I did have this thought when I was making it into mayonnaise. This would work if the proportions are right, something I'm still experimenting on. And also how it holds when refrigerated. The beany taste doesn't come through at all when cooked with the lemon peel. You would never know there was any bean in there. It actually has a nice fragrance.
I made it and you can not taste the bean at all. It came out really good.
Th@nkU ...so can v make it with boiled or cooked beans also.Will it give same taste & texture. Have U tried in that way also, thankU
I'm in the middle of making this right now.
I found the beans in the goya section at walmart, and black salt at an indian food store.
So what was the result??
Does the salt make a noticeable difference?
This is amazing! Thanks so much for the recipe!!!
Well done, for coming up with such a great recipe. Nicely explained, and easy to follow. Thank you.
Wow. Thank you.
Great result, I definitely want to try it!
Is there a way to substitute the lemon skin in the recipe and still work? Where I live it isn't allowed for us to consume it, as it is contaminated with a lot of pesticides. Thank you so much and keep up the good work!
WOW…I just made this mayo and it is absolutely amazing….Great mind to come up with something this incredible 👏👏👏
This is incredible!! I can't wait to try it out! Thank you so much for this nuts-free recipe!
Did it, love it. Will be experimenting with the flavor next round. Thank you.
Hi Teenuja, I tried to scroll through many, many comments to see if someone asked this already and I didn't see anything on my question. My question is, can you do anything with the remaining pulp? I hate waste of any kind and I look to use by products so that I don't waste anything. Do you used the bean pulp for anything after squeezing the milk from it? What are some ideas? Thanks - A big fan of your channel.
I LOVE that you say when the recipe starts!
Thanks for a great recipe. I was tired of seeing hundreds of cashew based mayo recipes or vegan recipes that use aquafaba. Your recipe is a breath of fresh air. Will make tomorrow after I make some more tofu and tempeh.
This recipe is genius!
Ty
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This recipe is amazing !!!! Thanks for sharing it❤️❤️❤️
Love you! from Brasil! Thank you!!!! your recipes are incredible!!!
This recipe is amazing I love it so much, thank u for sharing 😊👏
your recipes and videos are always so amazingly good. I love your channel.
A mazing! Thank you for going through all the work to make it! ❤️👏🏼🙌🏼😍
Excellent - could not tell the difference - thrilled with results !
Hello. Thanks for the video. I tried using coconut milk, versus any beans and it won't work. i tried all the directions, but it stayed totally liquid. Any suggestions please?
Use the beans if you are not allergic.
@@daniellebarker7667 Thank you
Wow, looking awesome and delicious, I will definitely try, thanks for sharing
Hello, Teenuja and Kevin! Hope Springtime has reached Montreal, or at least the first subtle signs of it! This mayonnaise recipe comes just in time for the seasonal holidays, and all the mayo-based recipes common in the warmer time of the year. : ) P.S. Love your shirt; handkerchief prints haven't really caught on here yet : (
Love your channel! One of the best vegan channels on YT
Great recipe! I eat eggs but I happen to be out of mayonnaise and found this channel. This saves me a trip to the store because I already have the ingredients at home. This is healthier that store bought. Also, making homemade mayo out of raw eggs isn't safe. Homemade vegan mayo is the way to go.
Thank you dor sharing this recepie..i made this several times...its really works!!!
Sister I happy to see this new recipe as I hate the egg element in myonise and avoid it most of times. Thanks for this nice recipe.
Brilliant! This is genius! You're so creative...thank you!
Made this and loved the taste! So good, thank you. I think it tastes better than normal mayonnaise. Mine is just a bit watery although I cooked for quite a while. Perhaps it is because I soaked it for almost 2 days?
Hi. I'm Asha from Mauritius. Love your videos. Ty so much. Merry Christmas and New Year 2019. Hod bless.
...this is absolutely brilliant...and the result speaks for itself...sooo good -huge ty for your attention to detail...
Thank you for this beautiful recipe !!